Description
This Curried Carrot Ribbon Salad is basically a flavor jackpot, packed with bold, flavor-kissed carrot deliciousness in every bite.
Ingredients
Scale
Base Ingredients:
- 7 to 9 medium carrots, peeled, thinly stripped carrots * (13 oz. peeled and ribboned)
- 6 to 12 green onions, thinly sliced *
- ½ cup roasted shelled pistachios, chopped *
- ½ cup dried cranberries *
Curry Dressing Ingredients:
- 2 Tablespoon + 2 teaspoons tahini *
- 2 Tablespoons + 1 teaspoon lemon juice (+/-) *
- 2 teaspoons reduced-sodium tamari *
- 1 Tablespoon unsweetened natural peanut butter *
- 2 Tablespoons red wine vinegar
- 2 ½ teaspoons pure maple syrup (+/-) *
- ½ to ¾ teaspoon curry powder *
- ½ teaspoon coriander
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Pinch to ½ teaspoon sea salt (+/-) *
Optional Topping:
- Chopped fresh cilantro
Instructions
- Prepare the Curry Dressing by placing all the Curry Dressing Ingredients into a small bowl, whisking well until smooth and emulsified, set aside.
- Clean, peel, and thinly slice the carrots into long, very thin strips using a vegetable peeler and place into a bowl.
- Add all the remaining Base Ingredients into the bowl along with the thinly sliced carrots.
- Pour the Curry Dressing over the carrot mixture, toss well to thoroughly coat all the ingredients, serve and enjoy!
Notes
Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.
Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
Servings: 6 (makes 5 cups)